Grilled

Korean-style grilled beef skewers

Spicy, sweet with a richness that only the combination of doenjang and gochujang can impart. With a stovetop grill, you can enjoy these beef skewers any time of the year.

Cook time: 10

Servings: 4 people

Chicken inasal

Marinated in vinegar and ground spices, chicken inasal is traditionally grilled over glowing charcoal. Originating in Western Visayas, it has become a national comfort food. The recipe includes how to make the marinade, the basting oil and the dipping sauce.

Cook time: 30

Servings: 4 people

Grilled tuna collar (inihaw na panga ng tuna)

It’s bar food, it’s beach food, it’s family food. You can enjoy it in almost any region of the Philippines but you’ll find the largest, meatiest and freshest grilled tuna collar in coastal towns with established fishing industries.

Cook time: 20

Servings: 4 people

Guam-style oven-grilled chicken with annatto rice and fina’denne’

Chicken drumsticks and thighs soaked in a salty-sour-spicy marinade are grilled in the oven and served with orange-colored rice and dipping sauce.

Cook time: 20

Servings: 4 people

Grilled skewered shiitake, bell pepper and tomato

Whole caps of shiitake, chunks of bell pepper and diced tomatoes are tossed in olive oil, lemon juice, salt and pepper (yes, essentially a salad dressing), skewered and grilled over charcoal.

Too plain? The smoky flavor and aroma will surprise you.

Cook time: 5

Servings: 3 people